2 sm. boxes pineapple-orange gelatin
1 c. boiling water
1 (No. 2) can drained crushed pineapple (save juice)
6 to 8 ice cubes
2 c. Cool Whip
1 (8 oz.) pkg. softened cream cheese
3/4 c. sugar
2 tbsp. flour
1 tbsp. lemon juice
2 egg yolks
1/4 lb. finely shredded Cheddar cheese

LAYER I: Mix gelatin and boiling water; stir well until dissolved. Add pineapple and ice cubes, stirring constantly until thickened. Remove any remaining ice cubes. Chill.

LAYER II: Blend Cool Whip and cream cheese and spread over set Jello.

LAYER III: Mix sugar and flour together. Add egg yolks, lemon juice, and pineapple juice mixed with enough water to equal 1 cup. Stir well; cook over medium heat until thickened. Cool completely and spoon over cream cheese layer.

LAYER IV: Shredded Cheddar cheese.

NOTE: To save time, I make the third layer first and set aside to cool. Also I add the fourth layer just before I serve the dish because the cheese hardens quickly.